PENGARUH LAMA SIMPAN TELUR ASIN MENTAH DIBUAT DENGAN METODE BASAH TERHADAP pH, KADAR AIR DAN TOTAL BAKTERI

Fernando, Dandi (2024) PENGARUH LAMA SIMPAN TELUR ASIN MENTAH DIBUAT DENGAN METODE BASAH TERHADAP pH, KADAR AIR DAN TOTAL BAKTERI. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Telur merupakan salah satu hasil produksi peternakan yang berasal dari unggas dan bahan pangan yang sering dipilih sebagai alternatif sumber protein hewani. Telur memiliki kandungan gizi yang cukup tinggi, mudah dicerna, mudah diperoleh, harganya relatif lebih murah dibandingkan dengan daging. Kandungan didalam telur terdiri dari protein 13%, lemak 12%, vitamin dan mineral (besi, fosfor, kalsium dan vitamin B kompleks). Telur merupakan bahan pangan yang mudah rusak, oleh karena itu perlu dilakukan upaya pengawetan degan cara penggaraman. Penelitian ini bertujuan untuk mengetahui pengaruh lama simpan telur asin mentah dibuat dengan metode basah terhadap pH, kadar air dan total bakteri pada telur asin. Rancangan yang di gunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Metode penelitian yang digunakan yaitu dengan merendam telur dalam larutan garam jenuh selama 10 hari. Penyimpanan telur asin selama P0 = penyimpanan telur asin 0 hari, P1 = penyimpanan telur asin 3 hari, P2 = penyimpanan telur asin 6 hari, P3 = penyimpanan telur asin 9 hari, P4 = Penyimpanan telur asin 12 hari. Kemudian dilakukan pengamatan terhadap pH, Kadar air dan total bakteri, dan data yang diperoleh dianalisis dengan sidik ragam, jika berpengaruh nyata maka dianjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa lama penyimpanan telur asin tidak berpengaruh nyata ( P>0,05 ) terhadap kadar air putih telur asin, dan berpengaruh sangat nyata (P<0,01) terhadap kadar air kuning, pH putih, pH kuning dan total bakteri. Dapat disimpulkan bahwa lama penyimpanan pada telur asin mentah dapat meningkatkan kadar pH putih dan kuning telur asin, meningkatkan total bakteri didalam telur asin dan menurunkan kadar air kuning telur asin Eggs are one of the livestock production products that come from Poultry and food ingredients are often chosen as alternative sources of protein animal. Eggs have quite high nutritional content, are easy to digest, easy obtained, the price is relatively cheaper compared to meat. Content Eggs consist of 13% protein, 12% fat, vitamins and minerals (iron, phosphorus, calcium and vitamin B complex). Eggs are a food ingredient is easily damaged, therefore efforts need to be made to preserve it in a way salting. This research aims to determine the effect of shelf life Raw salted eggs are made using the wet method regarding pH, water content and total bacteria in salted eggs. The design used in this research was a Randomized Design Complete (RAL) with 5 treatments and 4 replications. Research methods used is by soaking the eggs in a saturated salt solution for 10 days. Storage of salted eggs for P0 = storage of salted eggs for 0 days, P1 = storage of salted eggs 3 days, P2 = storage of salted eggs 6 days, P3 = storage of salted eggs 9 days, P4 = Storage of salted eggs 12 days. Then Observations were made on pH, water content and total bacteria, and other data The results obtained are analyzed using variance tests, if the effect is real then continue with Duncan's test. The results of this study show that the storage time for salted eggs does not increase had a significant effect (P>0.05) on the water content of salted egg white, and had an effect very significant (P<0.01) for yellow water content, white pH, yellow pH and total bacteria. It can be concluded that the storage time for raw salted eggs can increase increases the pH levels of salted egg whites and yolks, increasing total bacteria in salted eggs and reduces the water content of salted egg yolk.

Type:	Thesis (S1)
Uncontrolled Keywords:	Telur Asin, Lama Penyimpanan, Cara Basah, Kadar Air, Total Bakteri
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	FERNANDO
Date Deposited:	22 Jul 2024 07:06
Last Modified:	22 Jul 2024 07:06
URI:	https://repository.unja.ac.id/id/eprint/69408

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